George Washington Coffee

10/07/2026

Location. Coffee. Gratitude.

Our guests are the best one can find anywhere in the world! We especially love those who return gracious words after they head back to their homes. A recent couple left this 5-star review:

"This B&B is such a gem, and so are its owners, Dan and Janet. Each morning’s breakfast was gourmet and delicious, and the coffee roasted on site was a treat all its own. I’ll never forget sipping hot coffee while overlooking the strait and listening to the foghorns—one of those peaceful moments you wish you could take home with you. From the lavender sachets to the thoughtful patriotic decor, so many special touches made us feel as though we had stepped into Mount Vernon itself. You can feel the care Dan and Janet have poured into this place. It was such a memorable part of our first trip to the Pacific Northwest with our daughter, and we’ll remember our stay with so much fondness."

09/27/2026

Need help losing weight?

🔥Join THOUSANDS of people getting my weekly newsletter, packed with...

08/03/2026

07/02/2026

A smooth roast is an art.

🔍 Stop Judging Your Roast by Its Color. The Real Story is Written in the Texture.

Color is an unreliable metric in specialty coffee. To truly understand how a bean will extract before you even grind it, you have to read the wrinkles. This texture is a direct visual map of the bean’s internal thermodynamics and cellular expansion.

Here is how to decode it:

📉 1. Heavily Wrinkled (Underdeveloped)
These beans never generated enough internal kinetic energy (steam and CO2) to forcefully blow their cellular walls open. The dense, collapsed structure stubbornly resists water during brewing, leading to poor solubility and a sour, astringent cup dominated by un-degraded acids.

🎯 2. Smooth & Plump (Optimally Developed)
Perfect internal pressure forces the bean to expand during First Crack, stretching the wrinkles outward. The internal structure becomes a highly porous, brittle sponge—a dream for uniform extraction. Water permeates easily, yielding heavy body, peak sweetness, and the true terroir of the farm.

🔥 3. Oily & Wrinkle-Free (Overdeveloped)
Pushing the heat too far fundamentally destroys the cellulose structure, forcing internal lipids (oils) onto the surface. Delicate volatiles are incinerated and origin characteristics are completely erased, replaced by generic, bitter flavors (carbon, smoke) and rapid staling.

Next time you open a bag, look closely. The physical texture will tell you exactly what the roaster did, and exactly how your espresso will extract. ☕️🔬

03/27/2026

Happy Friday! Enjoy your cup of Geo.

03/09/2026

George Washington enjoyed his cup of giddy-up. There are reports that the President ordered up a cup of coffee every morning. During his presidency, he served it at the President's home in New York and then in Philadelphia. But he also imported it, and later grew it on his own estate.

There is, perhaps, no beverage that is more popular in the U.S. than coffee. Even our first president, George Washington loved a nice hot cup of Joe.

01/06/2026

Here’s to a “cup of George”!

Instant coffee seems like one of those products that's been around forever. It became popular during both World Wars when soldiers received it in their rations.

09/29/2025

It’s National Coffee Day!
🎼 Oh happy day, Oh happy day🎶